Sunday, August 14, 2016

Spaghetti with garlic, extra virgin olive oil and spicy red pepper chili peppers may
be one of the most popular classic spaghetti dishes around. Spaghetti, aglio, olio e pepperoncino contains basic ingredients – staples available in every kitchen cupboard making it perfect for that
late night pasta fix with friends.

I recently had a chance to try Chef Marcello Corrado’s
version of this pasta favorite. Spaghetti, aglio, olio e pepperoncino but with a twist or two...

Spaghetti – check.

Garlic –
check.

Extra virgin olive oil and pepper
flakes – of course.

And the twists? Corrado decided to add lumache snails to the mix as well as a mesmerizing flow of parsley chlorophyll gently poured into the dish table side.

Saturday, August 13, 2016

I couldn't think of a better way to beat the August heat than visit Casa del Nonno 13for lunch. The Michelin starred restaurant's dining room is located in a cool underground cantina carved out of tufo stones. I took the drive out to Mercato San Severino to check out some of the new menu items by Chef Marcello Corrado. Like this appetizer -

Thursday, August 11, 2016

While summer days are meant for the sea, sun and sand the
nights are meant for…meant for laid-back leisurely dinners in the company of
friends and family. In Italy, that
usually means going out for a pizza at least once a week. Since I had not had a pizza night in a real
long time, I decided to check out a pizzeria outside of my usual rounds. Something different. An alternative. I decided to head out to the
small town of Tuoro not very far from the Caserta Royal Palace.

It was there where I met up with Francesco Vitiello, aka
Ciccio, the 24-year-old pizza maker, patron, and energetic pulse behind CasaVitiello.

Francesco Vitiello

This pizzeria has developed a
strong devoted following in just a couple of short years and I was about to
find out why. It only took a few minutes for me to get swept
up in his enthusiasm as he showed me around the tiny pizzeria whose young cast
and crew were setting up for another packed summer
evening.

He led me over to the counter where I got an opportunity to check
out the pasta dough. Vitiello has been
studying and experimenting for years with out of the ordinary combinations – combinations
that you just do not see every day. Grano arso/burnt wheat, hemp, turmeric,
multigrain, fennel, and even cocoa.

Customers can choose the type of pizza dough
and Vitiello and his staff guide the pizza lover to the right type of toppings
to pair with it. How cool is that?

What if you
prefer to stick with the classic pizza dough?
No problem!

Time to try it out…but where? During most of the year, there are only have nine tables
inside. Those tables were not there now. During the summer, Casa Vitiello sets up
their dining room across the street in the small town square – 20 tables under
the starry summer serata. Tables that were quickly filling up, quite impressive
for a Tuesday evening.

Let’s start off with a beer and a focaccia using the classic
pizza dough. Just a little salt, oregano
and a summer sunset. Add a few potato
croquettes and then show time.

I had the
chance to try three pizzas that evening starting with a classic margherita
pizza topped with San Marzano tomatoes…

Then a pizza with hemp in the dough and topped with fior di
latte from Agerola, black pork sausage, and a creamy papacelle Neapolitan
pepper sauce.

Room for one more – grano arso pizza dough topped with
ricotta cheese, zucchini flowers, and anchovies from Cetara.

In between pizzas, I couldn’t help but notice the family
feeling through the small piazza…from the staff to the diners. Diners who were regulars. Part of the family. Those who had been swept up in Vitiello’s
enthusiasm…and pizza. Those who chose to
spend a night out for a laid-back leisurely dinner in the company of friends
and family, for a pizza under a starry summer serata.

Tuesday, August 9, 2016

Let's continue my gastronomical journey that I took last week in Ravello at Rossellinis Ristorante. It was there where I tried Chef Michele Deleo'sLa Mia 'Arrabbiata' di Vongole Veraci /My Pasta with Clams and "Arrabbiata' Sauce. The dish features rigatoni pasta that had been cooked in the water released while the clams were steamed open, then bathed in an Italian parsley sauce.

So where does the arrabbiata sauce come in? Arrabbiata literally means angry but in terms of pasta sauces, it means spicy and is prepared with garlic, tomatoes and red chili peppers. Deleo spiced up sweet datterino tomatoes in a coulis sauce, added burrata cheese, and anchovies.

Check out the plating! Each rigatoni received its own clam, its own serving of arrabbiata sauce, and was placed in what I like to think of as its own little valley. The pasta dish came served on a gorgeous glass platter that the chef designed himself!

Monday, August 8, 2016

Here's an appetizer that not only hits you visually with its beauty but also earns high marks for the time, dedication, technique and creativity. I really enjoyed my time at Rossellinis Ristorante in Ravello and this dish by Chef Michele Deleo is one of the many reasons why. Red Mullet alla Norma - a take on a popular pasta dish from Sicily.

Pasta alla Norma is a first course that features tomatoes, fried eggplant and grated ricotta salata cheese. Deleo's appetizer does not include pasta, but red mullet fish. The fish is stuffed with pine nuts and raisins and then wrapped gingerly in fried eggplant. The mullet seems to be floating on top of its ragu sauce that has been scented with wild fennel and a cacioricotta cheese fondant.

I must admit that when this dish arrived at my table I couldn't help but smile as well as appreciate Chef Michele Deleo's love and respect for the flavors and products of the Amalfi Coast. The chef's Il Riso Acquerello/Acquerello Rice. The first thing I noticed was the bright yellow color. That color thanks to the sunny sweet yellow cherry tomatoes from the nearby town of Corbara which the chef used to not only cook the rice in, but also prepared a soft bed of tomato gelatin for the fresh seafood he delicately placed on top. Other local specialties include flavorful fior di latte from Agerola and a compote of Amalfi lemons.
A sprinkling of liquirizia di mare on top...
Fantastic.

Sunday, August 7, 2016

It was hard for me to ignore the excitement
upon my arrival in Ravello, a tiny treasure chest that sits high above the Amalfi
Coast.I took a leisurely stroll through
the clean centro storico with its bars, shops, and gardens before I arrived at
my destination – Via San Giovanni del Toro 28.Home to the 5 star Luxery hotel Palazzo Avino, but more specifically,
home to the Michelin starred restaurant Rossellinis.

The heat and humidity of the day was
soon forgotten as I looked out over the restaurant’s terrace which features a
comfortable breeze and a jaw dropping
panorama of the Amalfi Coast. Forgotten
as I sipped on a glass of champagne, glanced
over the menu and soon served Chef Michele Deleo’s benvenuto. The chef’s welcome to
Ravello/welcome to Rossellinis. Twelve
powerful packages of flavor, technique, and creativity designed to invite the
diner to relax and enjoy what was about to become an incredible gastronomical
experience. An invitation served on a custom made wooden tray with stainless
steel utensils all designed by the chef himself.

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About Me

After living in Naples for over 20 years, I feel like the Campania region is my home. As any good hostess, I love ‘inviting’ people over. I invite you to get out and learn the language. I invite you to mingle with the locals. I invite you to visit the museums and galleries. I invite you to try the wine and local cuisine. I invite you to learn the history and visit the local festivals. That is the spirit behind my Andiamotrips blog. I hope you like it!